When Life Hands You Tomatoes

Or maybe I should have used this title: “When Your CSA Hands You Tomatoes”.

Each spring I plant several tomato plants. And each summer I watch them struggle to produce enough tomatoes to make, well, make anything. Anything at all. Thank goodness for my CSA!

One of my all time favorite tomato recipes is for tomato soup. I adapted it from Kathy Patalsky at Healthy.Happy.Life.

“A Meal Made With Love” in less than an hour!
Assemble the ingredients!
Place tomatoes, onions, garlic and sprigs of thyme in a foil lined pan. Drizzle with olive oil and freshly squeezed lemon. Sprinkle with Herbamare’s Italian Blend.
For inquiring minds…this is Herbamare!
Roast the veggies!
Put roasted veggies (and juices), tomato paste, and olive oil in blender.
Blend away. Taste. Season with agave, sea salt and oregano as desired. Blend again.


Tomato Soup

Approximately 2 #’s tomatoes

1/2 large onion (roughly chopped)

3 garlic cloves (skin off)

2 t. Herbamare Italian Blend

fresh thyme

juice of 1 small lemon

4-6 T. olive oil (divided)

6 oz. can tomato paste

agave (optional-to taste)

sea salt (optional-to taste)

oregano (optional-to taste)

Line a pan with foil. Place tomatoes, onion, garlic, and thyme in pan. Drizzle with 2-3 T. olive oil and the juice of one small lemon. Sprinkle with Herbamore. Roast in oven at 400 degrees for 30 -40 minutes. Tomatoes should split. Remove stalks of thyme. I try to rub the leaves off. Carefully lift foil out of pan and slide tomatoes and onions into blender, juices and all. Add tomato paste and 2-3 T. olive oil. Blend! Taste. Add agave, sea salt, and oregano to taste. Blend again.

Tomato Soup’s BF! Grilled “cheese” made with Ezekiel bread, Daiya “cheese” and Earth’s Blend “butter”.
And here I am waiting, ever so patiently, for daughter #2 to take a picture SO I CAN EAT! Avocado chunks completely optional.

I think back to the days when tomato soup and grilled cheese meant Campbell’s soup and American cheese and realize just how far I’ve come!!!

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